Grilled chorizo on quinoa with roasted peppers

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter
1 cup Broken vermicelli
½ medium Onion; diced
6 cups Chicken Stock; see * Note
(or 6 cups water)
3 cups Quinoa; organic if possible
2 tablespoons Olive oil
1 medium Onion; peeled and julienned
4 Garlic cloves; peeled and minced
2 teaspoons Spanish paprika
1 teaspoon Ground cumin
4 Bell peppers; red and yellow, roasted, peeled,
; seeded and julienned
2 Poblano chiles; roasted, peeled,
; seeded and julienned
1 cup Chicken Stock; see * Note
6 larges Chorizo links

Directions

* Note: See the “White Chicken Stock” and “Brown Chicken Stock” recipes which are included in this collection.

Preheat grill or broiler. Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden-brown. Add onion and saute a few more minutes until onion is soft and begins to turn golden. Add Chicken Stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center. Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens.

Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6186 broadcast 02-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-24-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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